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Eggplant tatin with dried tomatoes and pine nuts


The tatin tarts are mounted upside down. Indeed, the dough is placed on top of the filling. The crucial step is therefore to turn the tart. For a perfect success of this step, wait a few minutes after taking it out of the oven (but not too long either) for the dough to set a little. If necessary, loosen the edges slightly with a knife. Then, on a serving dish, turn your mold upside down. All you have to do is taste.

  • Peel and mince the garlic cloves.

  • Wash and cut the aubergines into slices about 1 cm thick.

  • In a frying pan, pour a little oil from the sun-dried tomatoes. Fry the garlic and add the eggplant slices. Add salt and pepper. Let it cook. For this, the eggplants must take on a golden color and become slightly translucent. When they are ready, set them aside on a plate and save the cooking oil.

  • Preheat the oven to 180°C (th. 6).

  • In a pie dish, pour the remaining oil from the pan. Place the dried tomatoes, pine nuts, rosemary and then the eggplant slices, overlapping them slightly. Keep 1 centimeter free on the edge of the mold to slide the dough into it.

  • Spread the puff pastry on a sheet of baking paper. Prick it and brush it with mustard (about 2 tablespoons). Do not put mustard on the edges of the dough.

  • Using the baking paper, turn the puff pastry over the preparation. Remove the parchment paper and slide the edges of the dough along the mold, inside.

  • Bake for 40 minutes. The dough should be golden brown.

  • Turn out onto a serving platter and serve with a salad.

  • The Diet Tip

    Do not hesitate to use dried tomatoes in your preparations as soon as the season is over. Rather than buying tomatoes from elsewhere and whose flavor often leaves something to be desired, a few dried tomatoes will bring a touch of summer, even in the coldest of winters. To limit calorie intake, blot them with paper to remove excess oil.

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